Black Or Red Currant Jelly Recipe

Strip the fruit when full ripe; put it into a stone jar; put the jar,

tied over with white paper, into a saucepan of cold water, and stew it

to boiling on the stove. Strain off the liquor, and to every pint of red

currants weigh out a pound of loaf-sugar, if black, three quarters of a

pound; mix the fruit and the sugar in lumps, and let it rest till the

sugar is nearly dissolved. Then put it in a preserving-pan, and simmer

and skim it till it is quite clear. When it will jelly on a plate, it is

done, and may be put in pots.



Viewed 4416 times.

Other Recipes from Confectionary.

White Wine Sweet Sauce
Almond Butter
Almond Cheesecakes
Almond Cream
Unboiled Almond Cream
Almond Paste For Shapes &c
Almond Puffs
Another Way
Angelica To Candy
Apples To Do
Pippins To Candy
Pippins To Dry
Apples To Preserve Green
Golden Pippins To Preserve
Crabs To Preserve
Siberian Crabs To Preserve Transparent
Another Way
Golden Pippins To Stew
Apple Cheese
Conserve Of Apples
Apple Demandon
Apple Fraise
Apple Fritters
Apple Jelly No 1